Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy

Published 2017 View Full Article

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Title
Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy
Authors
Keywords
Honey, Antioxidant activity, Phenolic compounds, Spectroscopy, HPLC-DAD, Partial least square regression (PLSR)
Journal
FOOD CHEMISTRY
Volume 226, Issue -, Pages 202-211
Publisher
Elsevier BV
Online
2017-01-08
DOI
10.1016/j.foodchem.2017.01.024

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